Cooking Light: Tomatillo Chicken with Coconut-Lime Rice

Tomatillo Chicken:

2 tsp ground cumin

1/2 tsp salt

1/2 tsp black pepper

4 (6 0z) skinless, boneless chicken breasts

1 tbsp olive oil

1 1/2 cups chopped tomatillos (about 5 tomatillos)

2 tbsp diced seeded jalepeno

lime wedges (optional)

1. combine first 3 ingredients in a small bowl and coat the chicken breasts with the mixture

2. In a large nonstick skillet over medium high heat, add chicken: cook on both sides until done. remove and keep warm

3. add oil to the pan, stir in tomatillos and jalepeno. cook 3 mins until tender and saucy.

Coconut-Lime Rice

1 cup light coconut milk

1/4 tsp salt

1 cup instant white rice

2 tbsp chopped cilantro

1 tsp grated lime zest

1. combine first 3 ingredients and cook according to rice directions. When done, add the cilantro and lime zest. fluff with a fork

Serve the chicken over the rice and top with tomatillo salsa.

Servings: 4

Calories: 368 per serving

Protein: 39g

Carbs: 27g

Fats: 9g

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